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Prepared for a more healthy twist on a Chinese language favorite? These paleo-friendly, gluten-free coconut shrimp with honey lemon glaze are crispy, scrumptious, and excellent for a guilt-free meal. Function an appetizer or as a part of a foremost meal.
ump to: ℹ️ Overview | 🛒 Elements | 👩🍳 How To Make It | Recipe Suggestions | 🥗 Serving 📝 Full Recipe Card | 🍽 Extra Shrimp Recipes
This crispy, golden shrimp with a crunchy coconut coating and lemony honey glaze is an previous favorite with my readers. I made it again in my Paleo days, so it’s grain-free, gluten-free and dairy-free. It’s a more healthy, pan-fried model of the traditional deep-fried Chinese language takeout favorite. This dish is excessive in protein and really tasty, making it an amazing recipe for youths and grown-ups.
You may serve coconut shrimp as a part of a foremost meal or as finger meals/appetizer.
What You’ll Want
Here’s what you want for this wholesome coconut shrimp. Discover full measurements within the recipe card under.
- Shrimp: Massive prawns, peeled, tails elective. Frozen shelled prawns are good for this recipe, and less expensive than shopping for contemporary prawns of their shells. Defrost in heat water for 15-20 minutes, pat dry with a paper towel and also you’re able to go.
- Coating: Egg, coconut milk or almond milk (use all coconut milk for an egg-free model), desiccated coconut, tapioca or cassava flour, onion powder, garlic powder, turmeric, white or black pepper, and chili flakes.
- Honey Glaze: Honey, lemon juice, arrowroot starch or tapioca flour (cornflour works too).
- Cooking: Coconut oil or olive oil
How To Make Gluten-Free Coconut Shrimp
Discover the complete recipe card under.
- Wash and pat dry shrimp.
- Whisk egg and milk in a small bowl; combine coating substances in one other bowl.
- Dip every shrimp within the combination (or simply coconut milk), then coat within the coconut crumb combination. Put aside.
- Warmth coconut oil in a big skillet over medium-high warmth. Cook dinner shrimp in batches, 2 minutes on one aspect, 1-1.5 minutes on the opposite, or till golden and crispy.
- For the glaze, warmth honey and lemon juice till boiling. Take away from warmth, whisk in arrowroot starch, return to warmth till thickened, about 30 seconds.
- Drizzle glaze over cooked shrimp. Serve together with your favorite sides.
Recipe Suggestions
- Use one hand for dipping within the egg and the opposite for coating to maintain issues tidy.
- Cook dinner shrimp in batches to keep away from overcrowding the pan.
- Ensure that oil is scorching earlier than including shrimp for the proper crispy texture.
Serving Solutions
These golden coconut shrimp pair splendidly with Asian greens, cauliflower rice, Chinese language slaw salad, or easy contemporary salad. Excellent for a household dinner or an important day!
For an alternative choice to honey lemon glaze, do that shrimp with my bang bang sauce or rosemary chili aioli.
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In search of a wholesome Chinese language takeout different? Attempt these golden coconut shrimp (prawns) with a zesty honey lemon glaze. They’re mild, crispy, and filled with flavour! Youngsters and grownups love this dish.
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Wash and pat dry the shrimp (prawns). In a small bowl, whisk the egg. Mix the coating crumbs in a big bowl.
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Dip every shrimp within the egg combination (or coconut milk), then coat within the coconut crumb combination. Shake off the surplus crumbs and put aside on a plate. My tip is to make use of one hand for egg dipping and one hand for crumb coating.
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In a big skillet or a deep frying pan, warmth 2 tablespoons of coconut oil over medium-high warmth.
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Add coatd shrimp to scorching oil in a single layer, with out overallping. Do it in batches, if wanted.
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Cook dinner for two minutes on all sides, or till golden brown and crispy. Oftentimes, you’ll solely want 1-1.5 minutes on the second aspect.
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Make the glaze. Mix honey and lemon juice in a small pot. Warmth over medium warmth till it involves a boil. As quickly because it does, take off the warmth and whisk in a small teaspoon of arrowroot flour or tapioca starch. Place again on the warmth for about 15-30 seconds till every thing begins effervescent and thickening. Take away from warmth, it ought to seem like skinny toffee sauce.
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Lastly, drizzle the glaze everywhere in the crispy cooked shrimp. Serve with a aspect of Asian greens, cauliflower rice or common rice.
Energy: 339kcal | Carbohydrates: 21g | Protein: 25g | Fats: 19g | Saturated Fats: 15g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Trans Fats: 0.01g | Ldl cholesterol: 210mg | Sodium: 155mg | Potassium: 446mg | Fiber: 2g | Sugar: 10g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 2mg